Me Oh My Garlic Toasted Spaghetti Pie!

Yipee, it’s Friday! Thanks to those of you who gave me advice on my technical problem yesterday, looks like I am up and running again!

We’ve got all kinds of Easter festivities at the school this morning, including a crazy raw egg drop from the school’s roof, so I will make this short and sweet…

These photos don’t do this recipe justice, trust me that this is a great weeknight dinner that the whole family loves! The boys were heckling me during the photo shoot, hence the crappy pictures….they were hungry!

It’s garlic bread and spaghetti all in one pretty little pie that is so much fun to eat. Break out your springform pans and jazz up garlic toast and spaghetti! Be sure to try the new Tree Top Trim with your dinner. It’s a great new juice that has 50% less sugar, only 60 calories per serving and is available at local Albertsons. We loved it!


Garlic Toasted Spaghetti Pie

1 lb spaghetti noodles

2 Tablespoons extra virgin olive oil
1 onion, finely chopped
1 lb ground beef
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon Lawry’s garlic salt
26 oz jar of your favorite pasta sauce
10 fresh basil leaves stacked, rolled and thinly sliced (chiffonade)
1/4 Cup fresh grated parmesan cheese
1 Cup shredded cheddar or mozzarella cheese

2 Tablespoons extra virgin olive oil
1/4-1/2 teaspoons Lawry’s garlic salt
1 roll Pillsbury French Bread Loaf

1. Preheat oven to 350 degrees F. Cook pasta according to package directions, drain and set aside.

2. Heat oil in large skillet over medium heat. Saute onions for 5 minutes then add beef, salt, pepper and garlic salt to brown, about 7-9 minutes. Reduce heat to low then stir in sauce, basil leaves and cooked pasta.

3. Open French Bread and unroll it to rectangle. With a knife cut it in 2 equal parts. Take one piece and press into the bottom of a well greased springform pan pressing up the sides slightly. Bake for 10 minutes then remove from oven. Transfer approximately 3/4 of the spaghetti into the pan (or fill about 3/4 way to the top of pan) (save leftover spaghetti for later). Sprinkle top with parmesan and cheddar cheese. Take remaining piece of dough and place it over top of spaghetti trying to cover entire surface. Brush olive oil over top of dough then sprinkle with garlic salt. Bake for 20-25 minutes or until bread is just golden brown. Let cool for 10-15 minutes before slicing. Enjoy!

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Have a great weeked! See you soon with something tasty!

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45 Responses
  1. Suzanne

    I made this for dinner last night. I was so pleased that it turned out just like the picture and just as I expected. It was delicious and a fun way to serve spaghetti. Thanks for the fun and yummy recipe!

  2. Lynne

    I had high hopes for this. The Pillsbury French Bread Loaf I bought DID NOT unroll into a rectangle. My daughter and I worked so hard trying to find a seam. I finally got out my rolling pin. No help there, the dough just shrank back to a small ball. No way could I get it to stretch out onto the bottom of the pan, didn’t even try on the top. We gave up and ate the spaghetti the regular way. The dough was so mangled I just tossed it. What could I have done differently???????

  3. Kelley Williams

    Tried the pie this weekend, as I have a picky cousin that stayed with us, but knew she liked spaghetti. It was a hit, not only with her, but my even pickier children. My own thoughts were that it was delicious as well. However, may have used too big of a springform pan because I could not seem to roll the dough thin enough to completely cover top or bottom. Also, there was no leftover spaghetti after filling 3/4 of the pan. So, maybe a springform pan smaller than a 10″. I’m not sure, but will definately make repeatedly. Thanks

  4. Tiffany Palmer-Jones

    My boys LOVE spaghetti or basgetti as my 8 y/o son calls it. HaHa!!

    I am trying this recipe tonight and can’t wait to see what they think!!

    Thank you again Jenny for all of your inspirations!

  5. Julie

    When I saw this on your blog I just knew I had the make this for my family….well today was the day. Rave reviews. All thumbs up. I even used the Mezzetta creamy marina sauce instead of my usual Prego Fresh Mushroom. What a tasty sauce. What a unique way of making it in a spring form pan as opposed to the traditional pie plate. It was sheik cooking at its best. Thank you for sharing your cooking talents with us.

  6. JennyMac

    OMG….I am sooooooooo making this tomorrow….I got my dough and ground beef thawing as I write. Thanks Jenny…..killah recipe!

  7. Andy

    Reminds me of one of my favorite, quick recipes for leftover pasta. Add some egg, flour, and milk to turn the sauce into a batter and fry them up like pancakes.

    Works especially well with fettuccine in Mornay (white sauce with cheese) and toasted garlic.

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